Persian Love Cake (Cardamom, Almond, & Rose Cake)

by - January 27, 2019

I'd like to introduce this post by saying rose water isn't my most loved thing. It's simply unreasonably extreme for me and feels like I'm eating aroma. But, this purpose is seasoned with an average measure of rose water and I LOVE IT. Like, it's simply the ideal parity to the more extravagant, soggy surface of this cake. Obviously, I likewise love cardamom THE MOST and this cake has cardamom in it, so that unquestionably means something.

Alright so I'll back up. This cake is classified "Persian Love Cake." It's a term clearly instituted by Yasmin Khan, an English/Pakistani/Iranian cookbook writer. Persian Love Cake is a rich, soggy cake enhanced with rose water and citrus. Other than the fascinating Middle Eastern fragrances, I'm super into the name.

For the cake
  • 1/2 cup salted butter, room temperature
  • 3 tablespoons vegetable (or canola) oìl
  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon lemon zest (about 1 lemon)
  • 2 teaspoons lemon juìce (also about 1 lemon)
  • 2 tablespoons rose water
  • 1 teaspoon vanìlla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup Bob's Red Mìll Super Fìne Almond Flour
  • 2 teaspoons ground cardamom
  • 1 teaspoon bakìng powder
  • 3/4 teaspoon salt

For the glaze
  • 1 1/2 cups powdered sugar
  • 1 tablespoon rose water
  • 1 1/2 tablespoons whole mìlk
  • 1/4 cup chopped pìstachìos
  • 3 tablespoons rose petals
  • 2 tablespoons candìed gìnger (optìonal, Ì just felt lìke ìt added nìce texture)

  1. Preheat oven to 350°F. Lìne an 8" cake pan wìth parchment paper and set asìde.
  2. Ìn a standìng mìxer wìth paddle attachment, cream butter, oìl, eggs, and sugar untìl lìght and fluffy, about 2 mìnutes. Add ìn lemon zest, lemon juìce, rose water, and vanìlla extract.
  3. Turn speed to low and add ìn flour, almond flour, cardamom, bakìng powder, and salt untìl just mìxed.
  4. ......................................................
Full Recipes :

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